Best EVER Chocolate
taken from Add a Pinch website
2 cups plain or self raising flour
2 cups sugar (granulated or caster)
¾ cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons bicarb
1 teaspoon salt
2 tablespoons strong brewed coffee
1 cup milk buttermilk, almond, or coconut milk
1/2 cup vegetable oil, or melted coconut oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Instructions: Preheat oven to 180º. Prepare two 9-inch cake tins by spraying with baking spray or buttering and lightly flouring.
Add flour, sugar, cocoa, baking powder, bicarb and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, vanilla and coffee to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake tins. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the tin and cool completely.
Frost with any type of buttercream or this works equally as well with fresh cream and tinned cherries!
Please note: The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake ever!